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December 07, 2012

Moroccan Coconut Cookies

Moroccan Coconut
Cookies are kind of macaroons, with a gooey texture in the inside and a crisp
crust in the outside. They’re my favourite since I was little girl, asking my
mom to make them for us.

Traditionally, those
cookies are made with finely grated coconut, but I prefer to use coarsely chopped
coconut. And because the dough is sticky we use orange blossom water to shape
the cookies which gives them a nice flavour, in addition to the lemon zest.

In a medium
bowl, beat the egg with the icing sugar until light and fluffy. Add the lemon zest
and the oil. Mix until well combined, and then gradually blend in the dry
ingredients.

Cover the dough
and let it rest for about 20 minutes.

Wet your hands
with some water or orange blossom water and roll the dough into small balls,
dip one side in icing sugar, flatten slightly in your palm and place on the
prepared baking sheet, about 3 inches apart. Repeat the process until all the
dough has been shaped.

Bake for no more
than 8 to 10 minutes in the preheated oven. These cookies are so soft when hot,
so you need to let them cool down on the baking sheet.

When cookies are
at room temperature, dust with icing sugar and transfer to a plate or store in
airtight container for up to one week.

I just got back from Morocco and had these at tea at someone's house. I was happy to stumble across this recipe (I was here for baghir!). I made these just now - these are delicious and so easy to make! I didn't have lemon zest, but the unsweetened coconut with a hint of the orange blossom water is awesome! Thanks!